Prepare the boats following the instructions of the 'Salmon Boats' (see Recipe).

Bake the boats in the oven and let them cool.

Remove the skin from the leftover fish and finely chop it.

Put the chopped leftover fish in a bowl.

Add 50 g of softened butter at room temperature and work it with a wooden spoon until you obtain a homogeneous and creamy mixture.

Prepare a béchamel sauce: melt the remaining butter in a saucepan, dissolve 25 g of flour in it and stir with a wooden spoon to eliminate any lumps.

Dilute the béchamel sauce with hot milk, season with salt and pepper, and let it cook for 10 minutes, stirring continuously.

Remove the béchamel sauce from the heat and let it cool completely.

Combine the béchamel sauce with the butter and fish mixture and mix everything thoroughly.

Pass the mixture through a fine sieve, collecting it in a bowl.

Keep the mixture in the refrigerator for 30 minutes.

Put the mixture in a pastry bag with a star tip and distribute it in the boats.

Decorate each boat with two intertwined anchovy fillets.